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Galbani Mozzarella Summer Salad


  • 1 ball Galbani Mozzarella Fresca (please drain mozzarella 30 minutes prior to using)
  • 30gr fresh spring/summer peas blanched (you can also use frozen peas)
  • 40ml good quality olive oil 25ml good quality white balsamic vinegar
  • A small handful of finely chopped mint
  • A small handful of finely chopped basil
  • A small handful of roughly chopped pistachio
  • 2 handfuls of fresh watercress (arugala as a substitute)
  • Flaked salt (i.e. maldon salt) Freshly cracked pepper
  • A few slices of toasted baguette

Preparation Instructions

  1. Vinaigrette
  2. In a medium size mixing bowl, add olive oil, white balsamic vinegar, basil, mint, pistachios and stir together to incorporate all ingredients.
  3. Put vinaigrette to the side.
  4. Salad
  5. Add fresh peas to boiling water and boil for 90 seconds. Drain and then run peas under cool water to stop from cooking. Put to the side.
  6. Tear the Galbani mozzarella with your hands to make small rustic pieces. Place the torn Galbani mozzarella on to the watercress.
  7. Sprinkle the peas evenly across the plate.
  8. Finish the dish with a touch of salt.
  9. Enjoy with toasted baguette.